Well, it seems to be that time of year again. When the days are getting shorter and the evenings are just a little bit chillier. I would love to say that Chris and I have been noticing these moments, but unfortunately we have been too busy.

Sometimes in life, you have to suck it up and work hard so that you can get what you want for your future. I’m not talking about working at a job you hate for 45 years so you can retire and then enjoy life. I’m talking about putting in the right effort so that you can accomplish your goals and be satisfied with your life. Chris and I love to travel, we have done two, six-month-long trips around the world, and we want to continue to live the lifestyle we love. For us to do that, we need to work hard.

Although it has led to a few stressed-out evenings and bleary-eyed mornings, Chris and I are constantly making sure we stay connected. Whether that means making extra coffee for whoever is more worn out, a back rub at the end of the day, or just an acknowledgement of how hard each of us is working.

One of the best ways we stay connected is with food! Mealtime is a great way for us to do something together. Chris marinates chicken while I prep the veggies or make a salad. We have a glass of wine and talk about little unimportant things going on. We plan out our week together and just enjoy each others company. Having this time together is essential and allows us to bring the focus back to our relationship.

It's Time for Roasted ButterNut Squash Soup

I love making soup! I find it to be one of the most delicious, healthy, versatile meals possible and it is so darn easy to make. Whether you boil, roast, slow cook, or simply mix your ingredients together, it really is hard to go wrong. This roasted butternut squash soup is made with such simple lovable ingredients.

Orange veggies are my favorites, so I threw them all together to whip up this quick dish. I hope you enjoy it as much as I do!

Roasted ButterNut Squash Soup

Ingredients:
1 medium butternut squash
1 medium sweet potato
1 medium onion
2 large carrots
1 bulb of garlic
Salt & Pepper
Olive Oil to drizzle
3 1/2 cups broth (chicken or vegetable)
3-4 bacon strips (optional)

Instructions:

* Preheat oven to 400F

* Without removing skins, cut squash, sweet potato, onion, and garlic bulb in half

* Peel carrots and cut off ends

* Place all veggies, except garlic on baking sheet and drizzle with olive oil

* Sprinkle with salt & pepper

* Bake for 20 minutes

* Add garlic bulbs to baking sheet and sprinkle with olive oil, salt & pepper

* Bake for another 20 minutes until fork slides through squash easily

* Remove from oven and allow to cool for 30 minutes

* Peel skin off of sweet potato, onion and garlic

* Cut into large pieces

* Using a spoon, scoop the squash out of its skin

* Add broth to large pot and bring to a boil

* Add all veggies to pot, salt & pepper, and simmer for 15 minutes

* Use an immersion blender to mix until smooth

* Cook 4 strips of bacon until crispy

* Chop bacon into small pieces and use as garnish

Don't be afraid to play with this recipe adding your own spices, garnish, or other veggies to make it your own. Roasting all the veggies gives this soup a rich smokey flavor that the bacon garnish only enhances. Feel free to add a dollop of sour cream or greek yogurt to really add some oomph!

Chris and Katie are the Love Tripper's www.lovetripping.com. They have been together for over a decade, and got married in April 2014. They believe that the key to a healthy long-lasting relationship is constant work and effort. The Love Tripper's share their advice on how to keep that sexy fire burning, avoiding pointless arguments, and finding a deeper love for your partner every day. Love is a trip, enjoy the ride!